Creamy Leek and Pancetta Pasta
Buttery leeks and salty pancetta tossed in a creamy sauce with your favourite pasta. The crunchy lemon herb breadcrumbs really take this dish to the next level.
Servings: 2 servings
Calories: 975kcal
Equipment
- Pasta Pot
- Spatula
- cheese grater
Ingredients
- 160 grams pasta
- 150 grams pancetta cubes
- 2 leeks trimmed and sliced
- 1 tbsp olive oil
- salt and black pepper
- ¼ cup double or heavy cream 60ml
Lemon Herb Breadcrums
- ½ cup breadcrumbs
- 1 tsp olive oil
- zest of 1 lemon
- 2 tbsp finely grated parmesan cheese
- 1 tbsp dried parsley
- pinch salt and black pepper
Instructions
- Bring a large pot of salted water to boil and cook the pasta to al dente according to packet instructions. Reserve a cup of cooking water before draining.
- While the pasta is cooking, heat about a teaspoon of olive oil in a pan over medium heat and add the breadcrumbs. Toast, stirring lightly until golden. Remove from the heat and stir in the parmesan, lemon zest and parsley with pinch of salt and pepper to taste. Transfer to a bowl and set aside.
- Add a tablespoon of oil to the warm pan and add the pancetta. Fry for 3-4 minutes until beginning to crisp then add the leeks.
- Allow to simmer over a medium heat, stirring occasionally for 7-8 minutes until the leeks are soft and beginning to caramelise. Stir in the cream with a pinch of salt and black pepper and bring to a simmer.
- Add the pasta to the pan with about 2 tablespoons of pasta cooking water. Stir to combine and add more pasta water if needed to make a glossy sauce which coats the pasta.
- Top with the breadcrumbs to serve (and more cheese if you like!)
Nutrition
Calories: 975kcal | Carbohydrates: 95g | Protein: 27g | Fat: 54g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 817mg | Potassium: 604mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2011IU | Vitamin C: 12mg | Calcium: 198mg | Iron: 5mg